Go Back
Mexican Chicken With Cheese Sauce is a delicious and cheesy dish perfect for dinner.

Best Mexican Chicken with Cheese Sauce

This recipe delivers creamy, cheesy, and authentic Mexican Chicken with Cheese Sauce at home. By understanding the science of emulsification and melting cheeses, you can avoid a gloppy, bland mess and achieve a truly exceptional dish. Learn the secrets to a smooth, flavorful cheese sauce and perfectly cooked chicken.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt to taste
  • Pepper to taste
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk whole milk recommended
  • 8 oz Monterey Jack cheese, shredded
  • 4 oz sharp cheddar cheese, shredded
  • 4 oz canned diced green chiles, drained
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp cumin
  • Pinch of cayenne pepper optional
  • Salt to taste
  • Pepper to taste
  • 1 tbsp lime juice
  • Cooked rice optional, for serving
  • Chopped cilantro optional, for serving
  • Sour cream optional, for serving
  • Diced tomatoes optional, for serving

Equipment

  • large skillet
  • mixing bowl
  • whisk
  • Measuring spoons
  • Measuring cups
  • wooden spoon or spatula
  • Grater

Method
 

  1. Prepare the Chicken: In a bowl, toss the chicken pieces with olive oil, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Set aside.
  3. Make the Cheese Sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Add the Milk: Gradually whisk in the milk, ensuring there are no lumps. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 3-5 minutes.
  5. Melt the Cheese: Reduce the heat to low. Gradually add the Monterey Jack and cheddar cheese, stirring constantly until melted and smooth.
  6. Add Flavor: Stir in the diced green chiles, garlic powder, onion powder, cumin, and cayenne pepper (if using). Season with salt and pepper to taste.
  7. Combine: Add the cooked chicken to the cheese sauce and stir to combine.
  8. Finish: Stir in the lime juice.
  9. Serve: Serve over rice or in tortillas. Garnish with chopped cilantro, sour cream, and diced tomatoes, if desired.

Notes

For best results, use freshly grated cheese. Avoid pre-shredded cheese as it contains cellulose that inhibits melting. Adjust the amount of cayenne pepper to your spice preference. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.